Ingredients: 2 Tablespoons clam juice
2 Tablespoons butter
1/4 teaspoon paprika
Pinch of celery salt
1 Tablespoon Worcestershire sauce
9 shucked oysters with their liquid
1 to 2 Tablespoons chili sauce
1/2 cup half & half
1 slice of toast
Directions: In top of double boiler (or heavy saucepan), place clam broth, 1 Tablespoon butter, paprika, celery salt, and Worcestershire. Stir gently. Add oysters and their liquid; simmer just until their edges curl. Stir in chili sauce and half & half.
Place slice of toast in warm bowl. Pour oyster roast over toast and float remaining butter on top. Serve immediately.
Date Posted: 18/08/2006 Rate :
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Mussels in White Wine